With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Do not butter sides.
In a bowl, combine flour with 60 ml (¼ cup) of sugar. Set aside.
In another bowl, beat eggs, remaining sugar (60 ml / ¼ cup) and vanilla with an electric mixer until it triples in volume and falls into a ribbon from the beater, about 10 minutes.
Sift dry ingredients over egg mixture, folding gently with a spatula or whisk.
Spread batter into the pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Let cool for about 10 minutes. Slide a thin knife around cake to detach it from the pan. Unmould and let cool on a wire rack.
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